China traditional soy sauce has a long history. Soy sauce is also called fermented soybean oil. It is brewed with soybean or black bean, wheat or bran and salt as raw materials through traditional processes such as cooking, koji making, fermentation and drying. In fact, soy sauce is the product of soy sauce.
Soy sauce: It is the first kind of soy sauce fermented for half a year, which is called soy sauce. The special style of soy sauce is fresh, light and salty, which is very delicious. Generally, it is cooked with stir-fried dishes and cold salad, and Cantonese people especially like to eat it with flour and noodles. The color of soy sauce is reddish brown.
Soy sauce: fermented and dried for one year before the second or third extraction, which is called soy sauce. The special style of soy sauce is salty, and the umami taste is not as good as soy sauce. Caramel is added to the soy sauce, so it is dark and dark brown. If you need a dish with heavy taste and deep color, you should use soy sauce to brighten it up.
Meggie fresh: I especially like Meggie fresh soy sauce, because it is fresher than soy sauce and soy sauce. It is added with seafood extracts from various dried shellfish, so it is really fresh Meggie fresh. Used for cooking, dipping vegetables or cold dishes, it is more delicious.
Oyster sauce: It is made from oysters by boiling and concentrating. Salty and sweet, especially delicious. The color is brown and red, and it has a wide range of uses, such as mixing vegetables, mixing noodles and cooking. In particular, simply adding oyster sauce to freshly cooked lettuce or vegetables can make delicious dishes.
If you want to make an attractive food, condiments are essential.
The ancients said, "Seven things to open the door early, rice, oil, salt, sauce and vinegar tea", in which the oil, salt, sauce and vinegar are all condiments, which shows the importance of condiments.
The ancient condiments were still like this, and now all kinds of condiments in supermarkets are even more dazzling. Take soy sauce commonly used in life as an example, such as soy sauce, soy sauce, soy sauce, soy sauce, oyster sauce, fresh essence, fish sauce and so on. The sounds are similar, they look alike and are often confused by many people.
If you don't believe me, who can immediately tell the difference between light soy sauce, light soy sauce, ordinary soy sauce, steamed fish soy sauce, fresh essence and oyster sauce? Is it difficult?
Today, we will discuss it in detail-
Soy sauce is a condiment fermented from protein and starch. Commonly used raw materials are soybean, soybean meal, wheat and bran.
Soy sauce is rich in amino acids, B vitamins, sugar, acid, alcohol, phenol and brownish red pigment. Adding it to dishes can add special aroma and taste.
The production technology of "soy sauce" is different in the north and south, and the temperature in the north is low, which is suitable for "solid state fermentation" to produce soy sauce. The temperature in the south is higher, so making soy sauce is more suitable for the "dilute fermentation" process.
The fermentation of soy sauce is a long process, and then the liquid will be extracted several times according to different time to get soy sauce.
In the process of fermentation, the soy sauce extracted for the first time is called "first oil extraction", then the raw materials are taken back to continue the second fermentation and then extracted for the second time, and the third oil extraction is called "third oil extraction".
Keywords: seasoning is refreshing, light and salty.
Soy sauce is a condiment made of soybean, flour and other raw materials by artificial inoculation, sun drying and fermentation. Soy sauce is a mixture of the first oil, the second oil and the third oil in proportion.
In fact, soy sauce, soy sauce, soy sauce and delicious soy sauce all come from the same tank. The "soy sauce" here means extraction. Soy sauce is light in color and delicious, which is more suitable for stir-frying and cold salad.
Because the head oil contains the most umami substances, the raw oil with higher proportion of head oil generally has better quality.
Keywords: fresh and colorful, dull and slightly sweet
Soy sauce and soy sauce are both in the same tank, and soy sauce is the soy sauce obtained by further concentrating these "oil pumping".
△ Soy sauce (left) and soy sauce (right)
Soy sauce is dried for 2 to 3 months on the basis of soy sauce, and then precipitated. Some delicate soy sauces have to be dried for more than one year, so soy sauce is the thickest and deepest color. Soy sauce is generally dark in color and sticky, so soy sauce is more suitable for "coloring".
In order to reduce the cost and shorten the production time, caramel color, molasses and other ingredients were added to the soy sauce for concentration, so that the soy sauce was black or brown, delicious and slightly sweet. In order to deepen the color of some soy sauce, some extra "caramel" (colorant) will be added to make it easier to color. For example, soy sauce can be used to color braised pork and stewed vegetables, and its refreshing effect is weaker than soy sauce.
So to sum up, make clear the usage of soy sauce and soy sauce in one sentence-soy sauce enhances flavor and freshness, and soy sauce enhances brightness and color.
Here is a note on the use of soy sauce, that is, soy sauce must be cooked thoroughly before eating. Generally, you can't dip it in, otherwise it will be easy to have diarrhea if you eat too much.
Key words: the sauce is rich in flavor and enhances color and fragrance.
Soy sauce is a by-product of making soy sauce in ancient times. After the soybeans are steamed and fermented to a certain extent by adding rice koji, liquid beads will appear on the surface, just like oil. People who make soy sauce tasted it, and it tasted good, so they began to make soy sauce to flavor it (this legend came from China on the tip of the tongue).
The soy sauce we usually use is a comprehensive soy sauce between soy sauce and soy sauce. The color is darker than soy sauce and lighter than soy sauce, but it has a strong sauce flavor and a slightly bitter taste. It takes a long time to heat to have a strong sauce flavor.
Therefore, it takes a long time to cook if you want to transform this bitterness. For example, soy sauce can be used to enhance the flavor and color of dishes cooked for more than 40 minutes.
Key words: the taste is fresher and slightly sweet.
The extremely fresh soy sauce bought at home should be known from the color as soy sauce and soy sauce. In fact, more additives are added to soy sauce, which is more like a composite product of soy sauce and monosodium glutamate. Therefore, it tastes fresher and more mellow, and can play the role of replacing monosodium glutamate (chicken essence).
Extremely fresh soy sauce has a stronger umami flavor and a slightly sweeter taste than light soy sauce, so when we use it at home, we can omit the use of seasonings such as monosodium glutamate and chicken essence to refresh and enhance the taste of dishes, and cold salad is the best choice.
"Steamed fish soy sauce" is also soy sauce, soy sauce is "soybean", soy sauce is soy sauce brewed from soybeans, and "soy sauce" is the name of soy sauce in Guangdong and Guangxi. Of course, some edible sweeteners are added in the production of steamed fish soy sauce, which is salty and sweet and can meet the needs of steamed fish.
Oyster oil, a condiment made from oysters, also has a refreshing effect. Oyster sauce is a kind of "nutrition+umami" condiment, and it is generally recommended to add a small amount when the dishes are out of the pot.
Although oyster sauce has a strong fragrance, it can't be used directly, so the correct method should be to heat the oyster sauce before using it. For example, if you add a little oyster sauce to the cold salad, you must heat it in the pot and then pour in the ingredients, so as to reflect the flavor of oyster sauce.
Many people think that the more seasonings are used, the better the taste of food will be. In fact, this idea is not correct. On the contrary, oyster sauce itself is particularly delicious and has strong fresh-keeping ability, so oyster sauce should be used in moderation.
Many people don't know that oyster sauce can't be cooked or fried for a long time. If fried or cooked for a long time, it will greatly reduce its refreshing ability, so that the taste of the food we make will be greatly affected.
As we said just now, the liquid condiment made of protein and starch through a certain process is called soy sauce. Generally, soy sauce is made of soybean, mushrooms and other raw materials in protein, while fish sauce is a fresh condiment made of fish and shrimp from Guangdong and Fujian after pickling, fermenting and boiling in protein, which is salty and delicious. Strictly speaking, fish sauce belongs to soy sauce.
For condiments such as soy sauce, light soy sauce, extremely fresh flavor and oyster sauce, "adding less and eating less" is the key. These condiments contain a lot of salt and are "invisible salts". Eating too much will increase the incidence of hypertension, calcium deficiency and gastric cancer. It is recommended to add it before taking the pot.
Therefore, although condiments can add flavor and umami to food, they must be enough and not greedy.
Hello, I'm Pingmei's chef, and I'm glad to answer your question.
Soy sauce is the most traditional condiment in our daily life. It is a liquid seasoning made of soybean or defatted soybean or black bean, wheat or bran, water and salt. The color is reddish brown, with unique sauce flavor and delicious taste.
However, soy sauce, light soy sauce and fresh essence all belong to soy sauce seasoning products, all of which are high-salt and dilute fermented soy sauce. The difference between them lies in the content of amino acid nitrogen and the grade of soy sauce.
Soy sauce is a variety of soy sauce, which is made of soybean and flour as the main raw materials, artificially inoculated with distiller's yeast and naturally exposed to the sun for fermentation. The color is ruddy, the taste is delicious and harmonious, the lobster sauce is rich in flavor, the wine body is clear and transparent and the flavor is unique.
Caramel-colored soy sauce is made into thick soy sauce by special process.
Extremely fresh soy sauce is the best in soy sauce, which is made from carefully selected raw materials and fully fermented in the sun. Delicious soy sauce is a strict requirement for the fermentation technology of high-quality soy sauce. Natural preparation by traditional technology is a model of pure natural condiment. The amino acid nitrogen content reaches >: 1.2 g/100ML, which has extremely high nutritional value. The national standard for super soy sauce is an greater than 0.8.
Oyster sauce is a kind of condiment made from oysters, and it is one of the most traditional condiments in our daily life. Delicious taste, rich oyster flavor, moderate viscosity and high nutritional value.
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Hello everyone, I'm Xiao Pang, and I'm glad to answer this question!
Black soy sauce is used for cooking and coloring, not for cold salad. It is best to put it before cooking, and the coloring effect will be better.
Light soy sauce can be used for cold salad or stir-frying, which is mainly refreshing and light in color.
The extremely fresh taste is mainly used for cold dishes and stir-fried dishes, which is better than soy sauce. When adding delicious flavor to cold dishes, it is not necessary to add monosodium glutamate chicken essence.
Oyster sauce is extracted from oysters and used for cooking and refreshing. It can't be used cold.
Oysters, known as undersea milk, are rich in nutrition, nourishing yin and beautifying, slightly cold in nature, and those with deficiency-cold constitution are not easy to eat more.
All belong to seasonings. Light soy sauce is used to add saltiness to vegetables, and light soy sauce is used to color vegetables, especially stews or braised pork. After adding soy sauce and sugar, the color will be bright red, delicious and appetizing. Cold dishes generally use fresh soy sauce, and some people use it instead of soy sauce.
Oyster sauce is very fresh and is often used in stews or jiaozi. I hope this answer will help you!
What is the difference between the usage of light soy sauce, light soy sauce, extremely fresh essence and oil consumption? Today, we will learn about it once and for all.
To know their usage differences, we must first understand what they are, what materials they are made of and what they are used for. Only by understanding their production technology can we better understand them.
Both soy sauce and soy sauce have the word "pumping", which means extracting. Soy sauce and soy sauce are both soy sauce, but the extraction process is different.
Soy sauce: there are many raw materials. At present, soybeans, black beans, wheat and flour are the main raw materials. After artificial inoculation, it is naturally fermented in the open air, and its color is reddish brown.
Soy sauce: Soy sauce is made by adding caramel on the basis of soy sauce and through a special process. It's dark.
Extremely fresh: it is a compound soy sauce product, and some umami additives are added on the basis of soy sauce. The color is extremely fresh and light brown, the sauce is rich, the umami taste is more prominent than soy sauce, and the aftertaste is mellow.
Oil consumption: Oil consumption is concentrated from cooked juice, with dark brown color and special fragrance. There are two kinds of fuel consumption, one is light fuel consumption and the other is salty fuel consumption. Light oil consumption is made of cooked soup, and salty oil consumption is made of salty soup juice that flows out after cooking and adding salt.
Light soy sauce is suitable for cooking, mainly for seasoning;
Soy sauce is suitable for coloring vegetables;
Extremely fresh taste is mainly used for cooking or seasoning;
Oil consumption is mainly used for seasoning;
Whether it is soy sauce or soy sauce, it is extremely fresh and oil-consuming, and has a certain salt content. Therefore, it should be added according to their respective functions in cooking. After all, eating too much salt is bad for your health, and a moderate amount is enough.
I have a light taste, and these samples are seldom used.
Soybeans are soy sauce, soy sauce is soy sauce,
The cooking sauce is very thick.
Oyster fish sauce made by aquarium,
Don't smell it if you are allergic.
After reading a lot of answers, I really don't think this question needs to be so wordy and simple.
Soy sauce is essentially soy sauce. How to use it?
It is suggested that most dishes can be added with a little soy sauce, which is fresher and tastes better. No matter what the raw material is, some people say that soy sauce is salty, but the salty taste can be ignored.
Soy sauce is basically used for cook the meat cuisine, and its main function is actually to color, so that the meat is not so white and looks ugly. Let's make meat dishes with more soy sauce and less soy sauce for coloring.
The taste is extremely rare, regardless of his role. Essentially no different from soy sauce. At most, it is fresh and expensive. It's too fresh to put chicken essence.